AIP Cheese for slicing, shredding, chilled

Option #2 is the best for slicing, shredding, and eating chilled. It does not hold its stretch when it melts, but it does get deliciously gooey. I have not tested this option using agar powder to confirm, but it should be an equal swap with the gelatin. If you test it, please let me know how it turns out!

Updated at: Sat, 02 Sep 2023 07:24:19 GMT

Nutrition balance score

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Ingredients

0 servings

1 cupcanned full-fat coconut milk

3 tspnon-fortified nutritional yeast

1 tspunrefined salt

½ tspgranulated garlic

½ tspgranulated onion

¾ tspvitamin C crystals

2 tspapple cider vinegar

raw, or fresh lemon juice

1 Tbspred palm oil

sustainably sourced

2 tspgelatin

grass-fed, use coupon code CURIOUS10 for 10% off

1 Tbspwater

48 gramscassava flour

1/4 cup + 2 tbsp SEE NOTE

¾ cupwater

Instructions

Step 1

The only differencs between the 2 options is extra nutritional yeast and the addition of Vitamin C and gelatin. Simply add the vitamin C to the coconut milk in the first step. Meanwhile, bloom the gelatin by adding the 1 tbsp of water to a small bowl and slowly sprinkling the gelatin on top. It should form a gel without any clumps. Add the bloomed gelatin to the pot and allow it to melt BEFORE adding the cassava flour slurry. Cook with the exact same method as described or Option #1.

Step 2

Note about vitamin C: I have used both the crystals and also opened these capsules and used the powder inside, and both work equally well.

Step 3

Option #2 sets very firmly and can be easily shredded and sliced and is perfect when enjoyed chilled such as on top of crackers or sliced veggies, on cold lunchmeat sandwiches, or as a garnish shredded on top of hot dishes.

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